Celebrate Cinco de Mayo with these shrimp tacos

Tacos filled with charred poblano peppers and shrimp is a simple Mexican dish that’s perfect for a Cinco de Mayo dinner.

The holiday on May 5 celebrates the victory of Mexican forces over the French occupational forces in the Battle of Puebla on May 5, 1862.

Pinto beans with cotija cheese is a typical side dish from the Puebla area. Cotija cheese is an aged cheese with a salty and pungent flavor. The most common type is very firm, similar to Parmesan cheese. I have used Parmesan in this recipe, because it is easier to find in a local supermarket.

If pressed for time, use the poblano peppers without charring them. The flavor will be different but the taco still tasty.

Helpful Hints:

— Any type of hard grating cheese can be used in the side dish.

— To save preparation time, buy diced onion found in the produce section of many supermarkets.

— Lemon juice and cilantro are used in both recipes, prepare them at one time and divide for the recipes.

Preheat broiler. Place poblano peppers on a foil-lined tray and place under the broiler for 3 minutes to char (broil until the skin turns black) the peppers. While peppers char, wrap the tortillas in foil and place on a lower shelf in the oven to warm. Remove when peppers are finished and keep warm in foil until ready to use. Turn and char pepper for 3 minutes or until the second side turns black. Cut the pepper into strips, removing seeds.

Heat the oil in a medium-size nonstick skillet over medium-high heat and add the onion and ham. Cook 2 minutes. Add the shrimp and cook 3 minutes. Remove from the heat and toss with lemon juice and salt and pepper to taste. Sprinkle with chopped cilantro. Divide the shrimp among the 4 tortillas and fold in half in a taco shape. Serve 2 tacos per person.

(Linda Gassenheimer is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious One-Pot Dishes” and “Quick and Easy Chicken.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer)